Striped Coconut and Acai Popsicles
3/4 cup (180 mL) frozen, unsweetened acai purée, thawed
6 Tbsp (90 mL) agave nectar, divided
3/4 cup (180 mL) light coconut milk
2 Tbsp (30 mL) lime juice
In small bowl, whisk together thawed acai purée with 3 Tbsp (45 mL) agave nectar. Set aside.
In another bowl, whisk together coconut milk, lime juice, and 3 Tbsp (45 mL) agave nectar. Set aside.
Starting with acai mixture, divide half of the mixture among 8 – 1/4 cup (60 mL) popsicle moulds or paper cups. Freeze until almost firm, about 35 minutes. Place a popsicle stick into each mould. Freeze until firm, about another 15 minutes.
Divide half the coconut mixture among the moulds, carefully pouring over acai layer. Freeze until firm, about 40 minutes.
Divide remaining acai mixture among popsicle moulds and freeze until firm, about 40 minutes.
Finish by dividing remaining coconut mixture among the moulds and freeze for 1 hour or overnight.
To serve, unmould and enjoy.
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